HRI 106 - Principles of Culinary Arts I

Institution:

J Sargeant Reynolds Community College

Subject:

Description:

Introduces the fundamental principles of food preparation and basic culinary procedures. Stresses the use of proper culinary procedures combined with food science, proper sanitation, standards of quality for food items that are made, and proper use and care of kitchen equipment. Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Multiple

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.reynolds.edu

Phone Number:

(804) 371-3000

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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